Wine Advisor
Roberto Voerzio, Barolo La Serra 2009
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Description
Tasting notes
Reviewed by: Monica Larner
I love the character of the 2009 Barolo La Serra and was immediately blown away by the beauty of the bouquet. The wine exhibits exotic tones of cumin seed and cardamom that take your senses to an imaginary North African bazaar. The consistency is soft and sensual. Anticipated maturity: 2015-2025. The wines of Roberto and Davide Voerzio offer a fitting conclusion to this tasting of Piedmont’s best red wines. These are stunning wines that capture, head on, the beauty of the 2009 vintage. They remind us of the dazzling heights achieved by the Nebbiolo grape. Importer: Winebow, Pinebrook, NJ; tel. (201) 445-0620
Reviewed by: James Suckling
Aromas of dried strawberries and plums. Ripe but not overly ripe. Full-bodied with chewy tannins that are polished and round. Very pretty. Give it two or three years to soften, but already very balanced.
Reviewed by: Antonio Galloni
The 2009 Barolo La Serra impresses for its finesse and balance. There is so much fruit in the 2009 that the angular tannins typical of this site are virtually buried. Sweet floral notes intermingled with mint, raspberries and rose petals all add lift and freshness on the finish. The 2009 opens up beautifully with time in the glass. Today it is wonderfully vivid and alive in the glass.
About the Producer
Based in La Morra, Roberto started in 1986 with just a few hectares and the goal of producing the finest Barolo in the region. His viticulture is characterized by high density plantings and extremely low yields (750g /vine). The techniques he meticulously applies in the vineyards of pruning, green harvesting and bunch-thinning leave the fruit riper and more concentrated in flavors and sugars while maintaining a balanced acidity. The Voerzio vineyards are located in the finest Crus of Barolo: La Serra, Brunate, Cerequio, Sarmassa, Rocche del’Annunziata and Fossati, with complimentary vineyards of Dolcetto, Barbera and Nebbiolo all in the commune of La Morra. 20 hectares in total are farmed, all organically. In the winery, he is considered a classic ‘modernist’, with short fermentation on the skins, not exceeding one month. With the help of his son Davide in the cellar, the wines are aged in French oak barrique and botti, the Barolo for at least 2 years. Voerzio’s perfectionist approach in the vineyards, combined with his unrelenting quality of production and engagement in sustainable practices make his wines legendary, and are widely considered to constitute the superlative expression in the category.
